I. Basic requirements

(a) proficient in all the production processes of a certain cuisine, and can improve and innovate traditional famous dishes according to market demand.

(two) can bypass the cooking skills of more than two other cuisines, and can make middle and high-grade dishes of other cuisines.

(three) a comprehensive grasp of rare cooking materials variety identification, storage, propagation, use and other production technologies.

(four) to organize the design of large and medium-sized high-end banquet menus and the production of dishes.

(5) Having the intermediate skill level of Chinese pastry chef.

(six) with large and medium-sized catering enterprises management and technical management capabilities.

(seven) training senior technicians, leading technicians to carry out technical research, and solving the operational technical problems of this position (type of work).

(eight) have the knowledge of foreign languages suitable for their own work.

Second, the examination content and methods

Theoretical evaluation

1. Comprehensive knowledge of cooking theory

(1) Master the cooking history and introduction of China;

(2) Familiar with the local customs, religious beliefs and eating habits of the main source countries;

(3) Understand the source, characteristics and nutrition of the rare cooking materials;

(4) To master the principles, methods and technical difficulties of cooking;

(5) Know how to manage the operation and management of large and medium-sized restaurants.

2. Menu design of large-scale high-end banquet

(1) menu can be designed according to the dining object, total number of people, requirements, season and price standard.

(2) Whether the number of cold dishes, hot dishes and snacks in the menu of large banquets, the structure of dishes and cooking methods are scientific and reasonable.

(ii) Operational requirements

1. Make one or a group of cold dishes with different colors;

2. Make a traditional dish;

3. Make innovative dishes;

4. Making famous snacks or innovative snacks;

5. Carve a whole set of food.

(3) Interview defense

According to the "professional test paper" provided, conduct a comprehensive interview and defense of theory and skills.